coconut lemon chicken & squash

by manna nutrition & wellness

”let us draw near with a true heart in full assurance of faith, with our hearts sprinkled clean from an evil conscious and our bodies washed with pure water. let us hold fast the confession of our hope without wavering, for He who promised is faithful.”

Hebrews 10:22-23

i think my husband said “wow” at least 17 times while eating this dish, so it was definitely a win. creamy, soft, and delicious, this chicken recipe is so easy and will leave you and your family wanting more.

coconut lemon chicken & squash

prep 10 minutes

cook time 20-25 minutes

serves 2

ingredients:

• 4 skinless & boneless chicken thighs

• 12 oz canned coconut milk

• 1 tbsp beef tallow (sub butter or oil)

• 1/4 cup chopped yellow onion

• 3 garlic cloves, minced

• 1 large butternut squash, cut into cubes

• 1/4 cup cassava flour

• 3 tbsp lemon juice

• salt to taste

• pepper to taste

directions:

1. prep all your vegetables: chop up onion, mince garlic, cut squash into cubes.

2. wash and season chicken with salt and pepper. let it sit for a few minutes.

3. add beef tallow to a pan and place on medium heat. place chicken onto pan and allow it to cook on each side for just a few minutes, until both sides are brown but chicken is not fully cooked through. remove chicken from pan and place on separate plate.

4. in the same pan on low heat, add chopped onion, minced garlic, and cubed squash to the pan. cook for a few minutes until squash turns brown and soft.

5. add coconut milk into the pan and mix with squash. add cassava flour, lemon juice, salt, and pepper to taste, and turn up the heat. cover with lid and let it simmer for a few minutes until coconut milk thickens.

6. lower heat, then add chicken back into the pan. cover with a lid and let the chicken cook in the coconut milk for 4-5 minutes on each side.

7. take off the stove and serve!

enjoy!

check out more recipes on the manna blog !

check it out !